Oven-Roasted Stuffed Quail with Rice Pilaf

Rinse the quail inside and out under cold water and pat them thoroughly dry with paper towels; wet skin will not brown in the oven. Rub salt and black pepper inside and out. Arrange the birds on a tray and refrigerate them uncovered; this inactive resting time helps dry the skin.

Melt the butter in a skillet and sauté the finely chopped onion until translucent. Add the diced liver and cook for 2–3 minutes, until browned on the outside. Add the pine nuts and toast until pale golden. Stir in the rinsed rice, currants, cinnamon, allspice, and salt. Add 300 ml water and cook until the rice has absorbed about half of it. Remove from the heat and stir in the dill.

Spread the rice pilaf on a tray and let it cool until comfortable to handle; hot filling will steam the inside of the bird. Fill each quail cavity two-thirds full, since the rice will expand in the oven. Overlap the skin at each opening and secure it with a toothpick. Tie the legs together as well.

Preheat the oven to 190°C / 375°F. Arrange the quail breast-side up on a baking pan and brush with melted butter. Pour the remaining 100 ml water into the tray and cover with parchment paper. Roast for 30 minutes, then remove the parchment and roast for another 10–12 minutes, until the skin is golden.

Insert a thermometer into the thickest meat where the thigh joins the body, without touching the bone. Do not remove the quail from the oven until it reaches 74°C / 165°F, the safe internal temperature for poultry. Check both birds separately, since the one at the edge of the tray cooks faster. Remove them from the oven and rest under loose foil for 8 minutes, then remove the toothpicks and serve.